One whole vanilla bean equals about 2 to 3 teaspoons of vanilla extract. Paste swaps for extract 1:1, and powder does the same work at half the amount. The chart:
| You have | Extract | Paste | Powder |
|---|---|---|---|
| 1 whole vanilla bean | 2–3 tsp | 2–3 tsp | 1–1½ tsp |
| ½ vanilla bean | 1–1½ tsp | 1–1½ tsp | ½–¾ tsp |
| 2-inch piece of bean | 1 tsp | 1 tsp | ½ tsp |
| 1 tsp extract | — | 1 tsp | ½ tsp |
Recipes call for vanilla in four forms — whole beans, extract, paste and powder — and beans vary in size and strength, so treat these as practical starting points and taste as you go.
One vanilla bean equals how much extract?
One whole vanilla bean is roughly 2 to 3 teaspoons of extract. A 2-inch piece of bean is about 1 teaspoon. If a recipe calls for a teaspoon of vanilla extract and you want to use a whole bean instead, split a 2-inch piece, scrape the seeds in, and steep the pod in any warm liquid the recipe has.
Vanilla bean paste for extract
Swap paste for extract 1:1. Paste keeps the seed flecks, which matters most where they show: custard, ice cream, panna cotta. Check the label first; many pastes carry added sugar or a thickener, which plain extract and whole beans do not.
Vanilla powder for extract
Start with about half the amount: 1/2 teaspoon of ground vanilla powder where a recipe calls for 1 teaspoon of extract, then taste and adjust. Powder carries no liquid and no alcohol, which makes it the right form for dry doughs like shortbread and sablés, and for anything that never gets heated. Our powder guide makes the full case for it.
Whole beans for the biggest flavor
Nothing matches a whole pod, split and scraped, steeped in warm cream. Use the seeds where they show and let the pod steep alongside; it has more to give than the scrape alone. The spent pod then goes into a jar of sugar for vanilla sugar.
Making your own? The extract method takes five or six beans, a cup of vodka, and patience.